Comments on: Perfect Microwave Eggs

By: Erica

Erica — Tue, 02 Feb 2010 18:44:59 +0000

Personally – I just use a cheap Walmart $10 Sandwich Maker. Turn it on; let it heat up – crack the eggs, close and walk away! After a few minutes PERFECT runny eggs – my husband refuses to eat eggs with any cooked yolk. A few min more and you have the non-runny eggs (which mydaughter loves).

By: WorldFoodie

WorldFoodie — Mon, 14 Sep 2009 15:25:25 +0000

Yep, this will work. And for more laziness, um, I mean energy efficency, I’ll put the eggs in a dish, slice thru the yolks, cook a bit, then flip cooked part in and cook a bit more. When they’re almost hard I tkae them out and cool a bit. Run a knife thru them in several directions. Next add mayo, relish etc. and stir. “Viola” you have egg salad, without all the nusance of hard cooking and peeling the shells.

By: Rebecca

Rebecca — Thu, 10 Sep 2009 20:18:19 +0000

You can also make “poached” eggs this way – butter the bowl lightly. crack an egg into the bowl. jab the yolk once or twice with a fork so it does not explode while cooking but not so much that it runs. cover with a small plate and cook for aprox 1 min for a hard yolk – less for a runny one (microwaves to vary so it make take a few times to perfect it to your perfered level of runnyness). the egg will slide right out!

so very easy if you just want one poached egg!

By: Teresa

Teresa — Thu, 03 Sep 2009 01:38:51 +0000

I don’t know if this is brilliant or sick, but I’m going to do it tomorrow since we have nothing for breakfast (except raw eggs). =)

By: JavaLady

JavaLady — Wed, 02 Sep 2009 18:47:01 +0000

We cook ours in the microwave as well, especially when in a hurry on school mornings. We use a 8 or 10 ounce glass — like a high-ball drink glass. Break the egg into the glass, add a tsp. of milk, then scramble. Put in microwave for two minutes. Set for a minute or two, and POOF, easy egg souffle’ thingy with NO goo in the middle and no stirring. My 14 year old son loves to make these for himself. I love that too !
Yumm-O !!

By: becca

becca — Wed, 02 Sep 2009 02:16:42 +0000

I can’t stand the idea of a runny egg looking at me in any way shape or form. I cook mine until they are brown (which I know is it’s own sin in french cuisine) but I just can’t handle the goo.

By: Kat

Kat — Wed, 02 Sep 2009 00:35:30 +0000

My daughter will only eat eggs prepared by my mother-in-law. No matter how soft or hard they are cooked by me, they’re not ‘Grandma’s Eggs.’

By: Amy Kalinchuk

Amy Kalinchuk — Tue, 01 Sep 2009 22:35:59 +0000

The key is absolutely to undercook them. Also, it’s a good idea to do a couple of test runs with your own microwave, as they do vary.

Thanks for sharing this. So many people don’t know that eggs can be cooked well in the microwave. It makes for a very quick and easy breakfast. Voila!

By: Carla

Carla — Tue, 01 Sep 2009 19:47:34 +0000

You’re right. It’s not possible. I tell ‘ya, it won’t be only the French POLICE beating down your door — all the chefs in France are going to be after you!

But I could be wrong.

By: tanya walton

tanya walton — Tue, 01 Sep 2009 17:59:34 +0000

I still don’t think I’m convinced..I’m very picky about my eggs…maybe I’ll just stick with the stove!!!